German Potato Salad

4.78 from 9 votes

This authentic recipe for German Potato Salad has been a family favorite for over 70 years! The intensely flavorful, vinegar-based dressing is sweet and tangy. Perfect as a hearty side dish!

Prep Time15

Cook Time30

Total Time45

Course: Salads

Cuisine: German

Diet: Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 pounds Russet potatoes (4 large), peeled and cut into large chunks
1 tablespoon salt plus 1/2 teaspoon, divided
5 slices bacon diced
1 medium onion chopped
1 tablespoon all-purpose flour
1/2 cup water
1/2 cup white vinegar
1/2 cup granulated sugar
1/2 teaspoon paprika
2 large eggs hard-boiled, shells removed and sliced
1 tablespoon chopped fresh parsley

Instructions

Place the potatoes in a large saucepan or other pot and fill with water to cover. Add a generous amount of salt, approximately 1 tablespoon. Bring to a boil and cook until the potatoes can be easily pierced with a paring knife, being careful not to overcook.
Drain the potatoes. When cool enough to handle, slice the potatoes and transfer to a mixing bowl.
While the potatoes are cooking, brown the bacon until crisp. Remove with a slotted spoon and sprinkle over the potatoes. Reserve bacon grease.
Add the onion to the hot bacon grease and cook until tender, approximately 4-5 minutes, being careful not to brown the onions. (They will pick up some color from browning the bacon.)
Stir in the flour and cook 1-2 minutes.
Add the water, vinegar, sugar, 1/2 teaspoon salt and 1/2 teaspoon paprika. Bring to a boil, reduce heat to low, and simmer for 5-7 minutes or until thickened and the dressing is translucent.
Pour the hot dressing over the sliced potatoes and carefully fold it in.
Transfer to a serving bowl and garnish with sliced eggs and chopped fresh parsley. Serve immediately.

Notes

SUBSTITUTIONS:

Yukon Gold and red are considered “waxy” potatoes and will work fine with this recipe. (Some prefer them because they hold together well.)
If you don't consume pork, use turkey or beef bacon.

TIPS:

If the bacon you're using is lean, you may need to add 1 tablespoon of cooking oil to the skillet to cook the onions.
If you prefer a wetter, saucier potato salad, increase the dressing ingredients (flour, water, vinegar, and sugar by 1/4th).

MAKE AHEAD:

You can make the dressing 1-2 days ahead. Cool and refrigerate. Cook the potatoes, reheat the dressing on the stovetop or in the microwave, toss with the warm potatoes, and serve.

Nutrition